Sixi Duck [Lu Cuisine]

Food charges

Ingredients: duck (1000 g) pork ribs (300 g)

Excipients: starch (broad beans) (13 g)

Seasoning: Salt (10 g) Sugar (20 g) Monosodium glutamate (3 g) Green onion (15 g) Rice wine (10 g) (15 g) Peppercorns (10 g) Sesame oil (3 g) Star anise (10 g) Oil (100 g) Cinnamon (10 g)

Preparation method

1. Split the duck from the back, connect the duck breasts, cut off the large bone with the root of the knife, and remove the tongue in the mouth of the duck;

2. Cut the pig with skin into 1.5 cm cubes;

3. Marinate the diced duck in soy sauce for 10 minutes and remove from dry.

4. Put oil in the wok, when the medium heat is 90%, fry the duck and pieces to brown red, and fish out the control oil;

5. Take a casserole dish and wash it, pin it in the duck breast, and put it in the casserole dish with the skin facing down;

6. Put the shallots, chunks, peppercorns, star anise and cinnamon on top of the duck;

7. Stir the broth, salt, monosodium glutamate and rice wine into a casserole dish, simmer for 2 hours on low heat until cooked, and remove;

8. Fish out the stewed duck, place the skin face down in a large fish dish, and place it around the duck;

9. Pour the remaining soup into the pot and bring to a boil, adjust the taste with wet starch to form a first-class mustard, add oil and pour over the duck.

【Process Tips】

1. Fry the duck in hot oil to make it colored. Simmer in a casserole dish, the meat is soft and tender. The remaining juice is hooked, hanging all over the duck body, and the taste is strong and fresh;

2. Due to the frying process, 1500 grams of oil need to be prepared.

Food characteristics

Taste: Salty and umami

Crispy, full-bodied in taste, soft and not greasy in the mouth.

nutritive value

Duck: The fatty acids in it have a low melting point and are easy to digest. Contains more B vitamins and vitamin e than other meats, which can effectively resist beriberi, neuritis and a variety of inflammation, and can also fight aging. It is rich in niacin, which is one of the two important coenzyme components in the human body, and has a protective effect on patients with heart diseases such as myocardial infarction. Cold sex, cold sex, sweet taste, salty, the Lord makes up for the lack of labor. Nourish the yin of the five viscera, clear the heat of vain labor, replenish blood and water, nourish the stomach, relieve cough and self-alarm, and eliminate snail accumulation. It is suitable for general people to eat, especially for body heat, on fire, weakness, lack of food, constipation, edema, heart disease, cancer patients and patients after radiation therapy and chemotherapy.

Pork rib meat (): rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine that promotes iron absorption, which can improve iron deficiency anemia; it has the effect of nourishing the kidneys and nourishing the blood, nourishing the yin and moisturizing; but due to the high cholesterol content, obese people and people with high blood lipids should not eat more.

Starch (broad beans): broad beans are rich in calcium, zinc, manganese, phospholipids, etc., which are important components of the brain and nerve tissue, and are rich in choline, which has the effect of increasing memory and brain health. For workers who are coping with exams or mentally, proper consumption of fava beans may have some effect. The protein in fava beans can delay arteriosclerosis, and the crude fibers in the skin of fava beans have the effect of reducing bile solidification and promoting intestinal peristalsis. At the same time, fava beans are also one of the anti-cancer foods, which have a certain effect on the prevention of bowel cancer.

【Nutrients】Calories (5224.86 kcal)

Protein (185.83 g)

Fat (478.48 g)

・Carbohydrate (50.58 g)

Dietary Fiber (7.84 g)

Vitamin A (558.70 mcg)

Vegetarian (52.50 mcg)

Thiamine (1.11 mg)

Riboflavin (2.41 mg)

Niacin (49.70 mg)

Vitamin C (3.15 mg)

Vitamin E (47.37 mg)

Calcium (184.65 mg)

Phosphorus (1553.46 mg)

Sodium (5121.56 mg)

Magnesium (223.99 mg)

Iron (30.37 mg)

Zinc (19.08 mg)

Selenium (134.55 mcg)

Copper (2.64 mg)

Manganese (2.71 mg)

Potassium (2665.87 mg)

Vitamin B6 (0.02 mg)

Pantothenic acid (0.06 mg)

Folic acid (8.40 mcg)

Vitamin K (1.05 mcg)

Cholesterol (1267.00 mg)

Instructions for consumption

Duck: Do not eat with bayberry, turtle, walnut, garlic, buckwheat.

Pork rib meat (): Should not be eaten with ume, licorice, shrimp, pigeon meat、、、、 lamb liver, coriander, diamond horn, buckwheat, quail meat, and food.

Starch (broad beans): Fava beans should not be eaten with.

Related allusions

1. "Sixi Duck" originated from the folk, often used for festive banquets as a big dish, popular in all parts of the Shandong Peninsula, with a strong local atmosphere. The name is "Four Joys", that is, the four happy events of life in song Hongmai's "Four Joy Poems" contained in Song Hongmai's "Essays on Rong Zhai": "After a long drought and sweet rain, he knows what he knows in his hometown." Cave house flower candle night, when the gold list is inscribed". This poem was compiled in popular books during the Ming Dynasty, so it was widely recited by the people, and it was named after the dish;

2. This dish is exquisitely made, the process is more complicated, the duck is pickled, then fried in hot oil, to remove the fishy bad taste, and make it colored, and then simmered in a casserole. The adult dish is rich in nutrients and is especially suitable for the elderly.

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